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In a pan, cook the peaches in brown butter until they are caramelized and golden.
In a separate bowl, mix together a cup of thickened cream with a tablespoon of icing sugar and a small amount of vanilla bean paste.
Add a cup of mascarpone cheese to the cream mixture and whip it until it reaches a thick consistency.
Serve the warm peaches with some of the pan juices and a generous dollop of the mascarpone cream.